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Rustic Beef Stroganoff with Egg Noodles

Ingredients:

• 2 lbs beef chuck roast, diced into 1-inch chunks
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, thinly sliced
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 12 oz egg noodles
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, finely chopped for garnish

Directions:

1. Season the beef chunks generously with salt and pepper.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Sauté until the vegetables are softened, approximately 5 minutes.
4. Return the cooked beef to the skillet. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Meanwhile, cook the egg noodles in a separate pot according to the package instructions. Once cooked, drain the noodles.
6. Remove the bay leaf from the beef mixture. In a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the beef until well combined. Add the cooked noodles to the skillet and heat through.
7. Garnish with freshly chopped parsley before serving.

Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes